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Charlotte’s Halloween Bandito “Wings”
Aug 1, 2018 09:55:53   #
pafret Loc: Northeast
 
Charlotte’s Halloween Bandito “Wings”


The annual Halloween Party was a “covered dish” affair with guests providing a single food or dessert item. Charlotte and Bob wanted Bandito wings for Hors Douvres but didn’t want the bones a hundred people would have to deal with; also they might be dangerous for the Children at the party. So, the wings were discarded in favor of Chicken Tenders. A snappy Mexican style sauce makes a tasty dip for these sautéed Chicken Tenders. The sauce is tasty enough to compensate for the reduced flavor of white meat Chicken. Yield 12 Pounds of Chicken Chunks

12 lbs. Chicken Tenders
¾ tsp. (3 ml) red pepper hot sauce
1½ cup (180 ml) French Dressing
1½ cup (180 ml) Barbecue sauce
3 cup (750 ml) Taco Sauce
12 Tblsp. (180 ml, 1½ cup) Canola oil
¾ tsp (3 ml) pepper
1½ lbs. (750 ml) Butter (6 sticks)
3 tsp (6 ml) salt
¾ tsp. (3 ml) Worchestershire Sauce


· Thaw out the frozen Chicken tenders, pat them dry with paper towels or drain thoroughly so they won’t spatter when they hit the hot oil. Sprinkle both sides with salt and pepper. Heat 12 Tblsp (185 ml or 1½ sticks) of butter and the oil in a large skillet over medium heat. If the skillet is very large you can add additional oil to fry larger quantities at one time.

· Pre-Heat the oven to 300F (150 C).

· Cook as many tenders as will fit in the pan, without layering, in the butter/oil mixture, until solid white and golden, 8 to 10 minutes on each side. Remove Tenders from the pan and reserve. Repeat to cook the remaining Tenders.

· Melt the remaining 36 Tblsp (562 ml, 4½ sticks) of butter in a 2 quart (2L) saucepan; blend in the remaining ingredients. When combined remove from heat and pour half the mixture into a deep bowl, reserve the rest for use as a dipping sauce, when serving, and to add if the pieces are not completely coated.

· Cut the tenders into ½ to ¾ inch long chunks (bite sized), then dunk them into the deep bowl containing half the sauce. Stir to coat. If additional sauce is needed add it with a stingy hand, you want the chunks coated not swimming. Remove the chunks with a slotted spoon, allowing them to drain briefly. Arrange the pieces flat in a baking sheet (cookie sheet) pan. Drizzle over any remaining sauce that was used for dunking. Bake until hot 5 to 8 minutes.

· Arrange tender chunks in half-service Aluminum disposable pans for serving, evenly pour about ½ the remaining sauce over and reserve the rest as dip for the tender chunks

Notes:
We tried cutting the tenders into chunks before frying, it increases difficulty in turning pieces over and takes a lot longer.

If your diet prevents the use of butter, you can substitute butter flavored Crisco. It isn’t recommended but it can be done. Retain the Canola oil in the same proportions.

Use the deep bowl for the dunking the tenders in the sauce. You can put in a generous amount of pieces, stir to coat then drain and remove. Coverage is better and easier. It also prevents contaminating all of the sauce; add sauce to the bowl as needed. Do not combine leftover sauce that was used to coat chicken with the rest without boiling to kill bacterial contamination.

Observe all sanitary precautions, clean and sterilize knives, cutting boards and counters; clean hands thoroughly after handling Chicken.

If this amount of sauce is insufficient, simply make another batch. I usually make extra to use up the remnants of the bottles of Barbecue, French dressing and Taco sauces.

You can divide by six to get the original 2 lb. batch of Bandito Wings recipe. And use Chicken Drumettes fried in butter instead of tenders. The rest of the directions remain the same

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